Handbook of Meat and Meat Processing Second Edition

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Format: PDF, ePub, Mobi
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Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Handbook of Meat Processing

Author: Fidel Toldr?
Publisher: John Wiley & Sons
ISBN: 0813820960
Format: PDF, Mobi
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This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Meat Products Handbook

Author: G Feiner
Publisher: Elsevier
ISBN: 1845691725
Format: PDF, Docs
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There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry

Meat Processing

Author: Joseph P. Kerry
Publisher: Elsevier
ISBN: 1855736667
Format: PDF, ePub
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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Handbook of Fermented Meat and Poultry

Author: Fidel Toldr?
Publisher: John Wiley & Sons
ISBN: 1118522672
Format: PDF, ePub, Mobi
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Microbiology Handbook

Author: Rhea Fernandes
Publisher: Royal Society of Chemistry
ISBN:
Format: PDF, Mobi
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Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.

Advances in Meat Processing Technology

Author: Alaa El-Din A. Bekhit
Publisher: CRC Press
ISBN: 1315354667
Format: PDF, Docs
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This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability.

Handbook of Meat Poultry and Seafood Quality

Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 1118352459
Format: PDF
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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

Handbook of Processed Meats and Poultry Analysis

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 9781420045338
Format: PDF, Kindle
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Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Advanced Technologies For Meat Processing

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 9781420017311
Format: PDF
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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.